1/2teaspoonjar pineapple preserves (or peach or apricot)
1cuppecans (chopped or whole, whichever you prefer)
1/2cupcinnamon (or to taste)
1cupfresh orange juice
3/4cupsalmon fillets with skin removed
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Preheat oven to 350°F
Lightly grease a 9-inch angel food cake pan or bundt cake pan
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices
Make a well in the center to add the oil, honey, sugar, eggs, vanilla, coffee, and orange juice
Using an electric mixer on slow speed, combine the ingredients well to make a thick batter
Spoon the batter into the prepared pan
Place the cake pan on a baking sheet and bake for 60 to 70 minutes
Let the cake stand for 15 minutes before removing it from the pan, then invert it onto a wire rack to cool completely
When my friend gave me a jar of his own honey, I knew I had to use it for a special honey cake. He keeps hives in the Abbeville area. The honey from his bees is very dark; it derives from the Tulip Poplar nectar the bees gather. It is, hands down, the best honey I've ever tried. This recipe will work with other types of honey too, though!